When we were little, my dad used to sing us the "do you know the muffin man?" song quite a bit. She also used to feed us hot buttered blueberry muffins quite a bit too. Coincidence? I think not.

As I result, I enjoy a muffin every now and again (more now then again). I had a policy in a coffee shop near where I used to go to school that if they had a blueberry muffin, I had to buy it. Had to! Thankfully the muffins were usually sold out. Most blueberry muffins don't hold up to the moist, blub-studded standard. I think their freshness were part of her secret, and the cozy home ambiance didn't hurt either. So I decided to make some of these muffins just for fun- a little batch baking slash cooking project I could fit in alongside a walk with a friend.

Let me level with you first: I would never pick any muffin type over blueberry— so potentially ruining these with lemon made my heart pitter-patter.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.

3. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

My streusel topping is extra chunky because my mini me made it. It's basically just butter and sugar. These muffins are so, so good. Fresh, juicy blackberries spilling out. The streusel topping. Seriously, so good. So not healthy, but so good.

You won't mistake these for cupcakes, which you shouldn't do if it's a good muffin. A muffin is a delicious thing in it's own right.